These are ground turkey patties seasoned with red onion, parsley, garlic powder, salt, and pepper — straightforward to make and easy to cook in batches. Ground turkey is leaner than beef and takes on seasoning well, which makes it a practical choice when you want burgers that reheat cleanly without turning greasy. Make a full batch on the weekend and you have lunches or quick dinners sorted for several days.
The short version of why this works
Two things matter here. First, the red onion and parsley aren’t just flavor — they add moisture to a lean meat that dries out fast. Ground turkey has very little fat to carry it through high heat, so those wet aromatics do real work. Second, chilling the formed patties before cooking (even 20 minutes in the fridge) firms up the mixture so the burgers hold together on the grill or in the pan instead of crumbling at the flip. Don’t skip the chill if you have time.
About the ingredients
- Ground turkey: Use 93% lean, not 99%. The extra fat in 93% keeps the patties from turning chalky. If the packet only lists 99% lean, add a tablespoon of olive oil to the mix.
- Red onion: Grate it rather than dice it if you want the moisture distributed evenly through the patty. Diced pieces can create weak spots that split during cooking.
- Cheddar: Listed as optional — skip the garnish parsley though, not worth the extra dish. The cheese, on the other hand, genuinely improves the finished burger, so use it if you have it.
What can go wrong
- Patties sticking to the grill: Turkey is low-fat and will bond to a dry grate. Oil the grill grates right before the patties go on, not at preheat. A cold, oiled grate is the main cause of sticking.
- Undercooked centers with browned outsides: Ground turkey must reach 165°F (74°C) all the way through — never serve it pink. If the outside is browning too fast, lower the heat and cover the pan or grill to let the center catch up. A meat thermometer is the only reliable check here.
- Patties falling apart when reheated: Reheating in a dry pan on medium-low with a lid on keeps moisture in and holds the patty together. Microwaving without a damp paper towel over the top dries them out and they crumble.
- Bland flavor after refrigerating: Cold dulls seasoning. If you’re making patties ahead and cooking them straight from the fridge, season the outside lightly with salt and pepper just before they hit the heat.
- Patties puffing up in the middle: Turkey patties dome during cooking because the proteins contract. Press a shallow thumbprint into the center of each raw patty before cooking to keep them flat and even.
Scrumptious Superbowl Turkey Burgers
Ingredients
1 pound ground turkey (minced turkey)
1 medium red onion - chopped
½ cup parsley
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup cheddar cheese - optional
Instructions
- Mix ingredients in a bowl. Don’t be scared to get your hands messy when mixing all the ingredients together!
- Grab a reasonable amount and form about 4 to 6 patties.
- Grill on med heat for 7 minutes per side.
- Once it is done, place it on the serving platter and have the cheese melt on top of it.
- Add lettuce, tomatoes, etc. Enjoy!
Nutrition
FAQ
Can I make the patties ahead and freeze them?
Yes — form the patties, layer them between sheets of parchment, and freeze in an airtight container for up to three months. Thaw overnight in the refrigerator before cooking; cooking from frozen leads to uneven doneness and makes it harder to confirm the safe internal temperature of 165°F (74°C).
How do I stop the patties from being dry?
Don’t overwork the mixture and don’t overcook them — pull the patties off heat the moment a thermometer reads 165°F (74°C). Every extra minute past that temperature squeezes out moisture that won’t come back.
Can I cook these in a regular frying pan instead of on a grill?
A cast-iron or heavy non-stick pan works well and gives you a good crust. Cook over medium heat with a small amount of oil, and cover the pan for the last two minutes to make sure the center reaches temperature without burning the outside.
What to cook next
- Golden Turkey Empanadas
- Chicken Macadamia Sausage Rolls
- Savory Beef Sausage Rolls
- Bolivian Silpancho Beef Patties
